Slow Cooker Corn on the Cob
Slow-cooked until tender, this Crockpot Corn on the Cob is finished with buttery seasoning for a simple, flavorful side dish.
Servings: 6
Ingredients
- 5-6 ears of corn Shucked and Cleaned
- ¼ cup water
- ¼ cup butter Melted
- 1 tsp. kosher salt
- ½ tsp. black pepper
Instructions
- Place the shucked and cleaned corn in the slow cooker.
- Pour in the ¼ cup of water.
- Cook on HIGH for 3 hours.
- Drain the water from the slow cooker.
- Stir together the melted butter, salt, and pepper.
- Drizzle the butter over the corn and serve. Garnish with chopped fresh parsley or sliced scallions if desired. Enjoy!
Notes
If you prefer, you can add additional seasonings or spices to the melted butter, such as garlic powder, chili powder, creole seasoning. or grated parmesan cheese, to enhance the flavor.
Leftover cooked corn on the cob can be stored in an airtight container in the refrigerator for up to 3-4 days.
You can adjust the amount of corn based on your needs. Be mindful that cooking times may different as more corn is added.
Nutrition
Calories: 133kcal | Carbohydrates: 14g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 460mg | Potassium: 207mg | Fiber: 2g | Sugar: 5g | Vitamin A: 378IU | Vitamin C: 5mg | Calcium: 5mg | Iron: 0.4mg
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